Preparation and cooking time: 25 minutes
Although Quinoa is new to the American market, it was a staple of the ancient Incas, who called it the "mother grain". Hailed as the "Supergrain of the Future", quinoa contains more protein than any other grain because it comes closer than any other food to supplying all nutrients to sustain life, and in fact is the fruit of an herb. It can be served like rice, in soups, salads, stuffing's, main dishes, stews or even in deserts.
These days, Quinoa can be found at any health food market and even at some grocery stores.
1) Place 1-Tablespoon olive oil and one Tablespoon Lea and Perrin Seasoning in a nonstick frying pan and sauté onion until they sweat and turn translucent. (This should be stirred constantly to prevent burning) about 4 minutes. Remove to a separate plate.
2) Place 1-Tablespoon olive oil in a nonstick frying pan and sauté raisins until they turn plump. (This should be watched constantly to prevent burning) about 3 minutes. Remove and add to onion plate plate.
3) Place 1-Tablespoon olive oil in a nonstick frying pan and sauté Cashews until they turn lightly toasted. (This should be watched constantly to prevent burning) about 4 minutes. Add to onion and raisin plate.
4) Place 1-Tablespoon olive oil in a nonstick frying pan and sauté vermicelli or egg noodles until they turn lightly tan colored. (This should be watched constantly to prevent burning) about 2 minutes. Remove and add to onion, raisin and cashew plate.
5) Rinse 1.5 cups Quinoa thoroughly in a small strainer or by running fresh water over the quinoa in a pot.
6) Place Quinoa and 3 cups of water in 1 ˝ quart saucepan and bring to a boil.
7) Reduce to simmer, cover and cook until all water is absorbed (about 15 minutes). When almost done, the grain appears transparent and the germ ring will visible. Remove from heat.
8) Add plate with onions, raisins, cashews and egg noodles to Quinoa and let stand with cover on for 10 minutes to absorb all flavors.
This dish can be served warm or at room temperature.